Would you buy a fork without tines? Then why buy a knife without an edge?
People do it all the time. I do it all the time. But then again, I know how to put an edge on a knife. Lots of folks don’t. Even with the help of all the new-fangled sharpening devices on the market. Some people just can't get the hang of it or are intimidated by the process. Remember, if you are going to use your knife, it is going to get scratched. You may as well put the first scratches on it right away and get it over with. You will enjoy your knife all the more.Imagine back in the old days when your sharpening choices were either a soft or hard Arkansas stone. It was back in those dark ages I learned to sharpen. I’d sit at the workbench my dad set up for me and practice for hours. My hand learned to hold a knife consistently at a precise angle so I could sharpen my Swiss Army Farmer on the same 3” stone I sharpened my dad’s 8” carving knife on. So I have no issues with buying a Randall
I’ve had hundreds of Randalls pass through my hands. Each one I scrutinized for the fit/finish as well as the symmetry of the grind, edge geometry, and sharpness. In the first three categories, Randalls consistently pass with flying colors. Outstanding actually. It is truly amazing to me that a 40+-year-old Model 23 will have the same blade length, handle length, guard length, choil width as a new one. Usually all within 1/16”. Keep in mind, neither was made with a pattern or CNC machinery. There are folks out there who have actually accused Randall of drinking the Koolaide and started using the aforementioned techniques. The only consistent difference I’ve noticed between older knives and knives of the last ten years is the thickness of the grind from the spine to the edge. Old ones are exponentially thicker. I’ll address that in another article.
Everything else is so consistently accurate, then why not the edge?
I’ve often wondered about that. The whole idea behind a knife is to cut things. Otherwise, they would be called clubs. Years ago when I first started buying Randall’s, I noticed how some were actually quite sharp, others only sharp in places, and others not sharp…anywhere. I also noticed how there was the occasional “wire edge” left on the blade.This got me thinking. I’m certain Bo Randall made his knives as sharp as possible before he shipped them to servicemen in WWII. Otherwise, those men would not have been spending a month's salary to buy one and flooding Bo with orders. Rather, they would have stuck with the Ka-Bar they were issued. Soldiers like things that work. The Colt 45, P38 can opener and sharp Randall Knives.
Did the dull Randall appear after the knives became more of a collector’s display piece rather than a user?
It could not have been immediately after WWII that this happened. Many servicemen returned home with their Randall’s. They would hunt with them. The Model 1-7 proved to be a little unwieldy for hunting, so Bo designed and offered the option to order a Model 5-5 or Model 3-5, which many did. And those knives were delivered sharp.In more recent times, things have changed. What is going on in the mind of the person responsible for putting the edge on the knife? Is there a laissez-faire attitude setting in with the thinking being “this is going in a safe or a display case, so why bother spending the time to make it razor sharp.”
There is not another custom maker I receive knives from where the edge is sort of an “Edge du jour”. You never know what you are going to get. Bob Dozier puts a hair poppin’ edge on all of his, as does Tom Krein, Rick Hinderer, AA Forge, LT Wright, Battle Horse, and of course ESEE. I’ve never received anything other than a scary edge on a Spyderco. They actually may be too sharp! If all those guys can do it, why not Randall?
In their defense
Once you do get an edge on a Randall, it is a thing of beauty. Wow! How it cuts! The heat treat is splendid on their O1 and 440B stainless. They really have those recipes down perfectly. Now, if they would just please, for the love of cutlery, put an edge on EVERY knife. It only takes a few moments because O1 and 440B are terrific steels that are happy to get sharp for you.Let’s be perfectly frank and honest here. I LOVE Randall Made Knives. I get a thrill unwrapping that butcher paper each time. Even if it is for a standard version of a knife that I’ve already had 10 of. They are truly works of art. Also, there is almost nothing more pleasurable than using a Randall with a beautiful edge on it to dress a deer or pig or head of lettuce. What a joy. It is a shame that so many guys are denied that pleasure right out of the butcher paper.
Has this ever really been discussed?
From what I could research, the answer is yes and no. It does get brought up, but only very briefly and the individual asking the question is flamed pretty hard and fast. I personally think it is a legitimate question and a good topic for discussion. A person can be a “fan” or even a “fanboy” of a brand, yet should still be able to have an intelligent adult discussion. This is clearly not the case on the Randall forums. The question is quite a “hot button”. And some of the answers, when not just flat-out hostile, are rather comical. For instance, one forum member actually answered with “I find a wire edge to be great when field dressing”. To that, I reply “Okay buddy, when that wire edge falls off, which it will, how are you going to replicate it in the field? I’ll be over here with my Bob Dozier Master Skinner (or my new favorite Randall, the Model 28…that I sharpened) and when I’m finished processing a deer, I’ll finish yours. In the meantime, you will have a very expensive, very pretty, well made, highly collectible, heirloom-quality tent stake.”All the Randall shop needs to do is train two guys (in case one is out sick or on vacation) on how to use a couple of different belt grinders of varying grits to put a nice edge on the knife. I know for a fact that would make lots of Randall enthusiasts very happy. At least the ones who use their knives.
What else should be sharp on a knife?
Nothing. The only acceptable exception is a nice sharp 90-degree spine on a Bushcraft knife so it can strike against a Ferro rod to create sparks and start a fire. Squared hilts, sharp corners, and edges on hilts, sharp choils, are a pain. Seriously, they cause pain. Ever try to use a knife with one of those features for an extended period of time? Then you know what “hot spots” are all about. Makers like Dozier and Krein painstakingly design their knives to eliminate hot spots and make the knife comfortable to use for extended periods of time. They even round exposed finger guards and choils.Sounds like I am bashing Randall.
In reality, I’m not. I love their knives. I honestly believe they are the most recognized and sought-after and collectible cutlery made. That is my opinion. Bo Randall put a lot of thought into the design of his knives, materials used, and his successful business model. I truly believe that had Litch Steinman been using a dull William Scagel knife, there would be no such thing as Randall Made Knives today. How could Bo possibly be inspired by a dull knife?My hope is that Randall is still making knives, at the same pace and location, 200 years from now. I simply want my people to know that if they are planning on using a knife for something more than a fancy paperweight or decoration, then they need to take what I’m writing to heart. If you buy a Randall to use, take into consideration that the one you order may not be all that ready for action when you receive it. If you are not savvy at sharpening, now is the time to learn. You have 5+ years to practice before your knife arrives. Or, you can send it to any number of well-respected sharpening guys.